I’ve created a simple yet flavorful dish of lamb with figs and oranges. It’s Paleo-, GAPS- and SCD-legal.
Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
- 1lb lamb (cut into 1-inch cubes)
- 1/2 teaspoon sea salt
- 1 tablespoon extra-virgin olive oil, coconut oil or ghee
- 4-5 cloves garlic (minced)
- 3 large oranges (juiced)
- 10 medium dried figs (chopped)
- 1/2 teaspoon Ceylon cinnamon
Directions
Marinate the lamb for a minimum of 2 hours in the juice of 2 oranges in the fridge.
Toss the lamb with sea salt and brown in a large skillet over medium-high heat for a few minutes until all sides are brown. Remove from pan.
Lower heat to medium low. Add olive oil and garlic to skillet and cook for 2-3 minutes.
Add in the juice of the 3rd orange as well as the chopped figs. Cook until figs are softened, about 5 minutes.
Return lamb to skillet. Add in cinnamon, stir, cook for another 2 minutes and serve.
See Also
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